Last updated on May 9th, 2018 at 11:39 am
Simple and filling dinner recipe for Chicken and Veggie Pie with an easy pastry – use any leftover vegetables you have lying around.
Cooked de-boned chicken, diced into small pieces
1/2 cup to 3/4 cup chicken stock
1 tablespoon olive oil
2 tablespoons tomato paste
2 cloves of garlic
1/2 cup of sliced mushrooms
2 celery sticks
1/2 capsicum (red/green pepper)
1 potato, peeled in diced into small cubes, or 3/4 cup cooked pumpkin
Your favourite garden herbs, such as thyme, chopped parsley, and chopped sage
Ingredients for the crust:
1 cup flour
1 cup water
1/2 cup milk
1/3 cup (100 gram) butter
2 teaspoons baking powder
pinch of salt
Fry onion in oil until translucent, add garlic and fry for a minute or two.
Add your selection of vegetables and the diced chicken.
Flavour with fresh or dried herbs, salt and pepper.
Add chicken stock – keep the filling to taste to keep it moist, but don’t overdo it.
Transfer the filling to a greased casserole dish.
Mix the ingredients for the crust, which will form a runny mixture that you can pour over the filling.
Bake in an oven at 180 C for about 30 minutes, or until the crust is golden brown.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.